Pan-Seared Catfish with Spicy Remoulade and Pickled Okra

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Golden pan-seared catfish fillets topped with a zesty remoulade sauce and served alongside tangy pickled okra for a classic Southern seafood dish. This southern united states-inspired seafood ready in about 25 minutes pairs (6 oz each) catfish fillets, cornmeal, smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 10 min Serves 4 Southern United States cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: In a shallow dish, combine 1 cup cornmeal with 1 tsp smoked paprika, 1/2 tsp cayenne pepper, 1 tsp salt, and 1/2 tsp black pepper. Dredge 4 catfish fillets in the mixture, pressing to coat evenly.
  2. Step 2: Heat 3 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Add the catfish fillets and cook for 4-5 minutes per side until the coating is golden and fish flakes easily with a fork.
  3. Step 3: While fish cooks, whisk together 1/2 cup mayonnaise, 1 tbsp Dijon mustard, 1 tsp hot sauce, 1 tbsp lemon juice, and 1 tbsp chopped capers to make the remoulade sauce.
  4. Step 4: Plate the cooked catfish fillets and spoon the spicy remoulade over each. Garnish with 1 cup sliced pickled okra and 2 tbsp chopped fresh parsley. Serve immediately with lemon wedges if desired.

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Frequently asked questions

How long does Pan-Seared Catfish with Spicy Remoulade and Pickled Okra take to make?

Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Seared Catfish with Spicy Remoulade and Pickled Okra?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (6 oz each) catfish fillets from drying out.

Can I substitute ingredients in Pan-Seared Catfish with Spicy Remoulade and Pickled Okra?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Catfish with Spicy Remoulade and Pickled Okra for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Seared Catfish with Spicy Remoulade and Pickled Okra?

Southern United States seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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